My new ‘Bake me I’m yours…cupcake celebration’ book is about to hit the shelves and I thought I’d tempt you with one of the cake recipes – a taster of what’s to come!
Sticky ginger cake recipe
This is one of my favourite recipes for baking in cupcakes, it makes beautifully moist and tasty cakes every time. For me this recipe evokes memories of my grandmother and the wonderful aromas of baking that were often surrounded her – a fantastic comfort food!
To bake this recipe you will need:
120g (4 ½ oz)Butter
100g (3 ½ oz) dark brown soft sugar (molasses sugar)
4 tbsp (60 ml)golden syrup (corn syrup)
4 tbsp (60ml) black treacle (molasses)
150ml/ 1/4pint milk
2 eggs beaten
1 ½ tsp 7.5ml vanilla extract
4 pieces of stem ginger, drained from syrup and chopped
230g (8oz) self raising flour
25g (1oz) ground ginger
1 tsp (5ml) mixed spice
What to do:
- Preheat oven to 170° C (325°F) Gas 3
- Line bun or muffin trays with paper cupcake cases
- Place butter, sugar, golden syrup, black treacle into a pan and warm over a low heat until the sugar has dissolved.
- Stir in the milk and allow mixture to cool.
- When mixture has cooled beat in the eggs, vanilla and stem ginger.
- Sift flour and spices into a bowl and make a well in the centre.
- Gradually pour the cooled liquid into the well and beat with a wooden spoon until combined.
- Pipe the mixture into the cupcake cases. They should be about three quarters full.
- Bake for about 20 or until a fine skewer inserted comes out clean.
- Cool the cupcakes for 5 minutes before removing them to a wire rack to cool completely
This delicious and versatile cake recipe also works really well as a regular 13cm (5in) cake round cake – just bake for 1.5 hours in a 7.5cm (3in) deep tin.
Enjoy and let us know what you think!
Discover more yummy recipes by visiting this blog’s recipe section.
Happy Baking
Lindy
Lovely recipe that I’ve just found here Lindy! Tell me, what is the last ingredient the 1 tsp mixed spice? What spices does that consist of? Thank you ever so much! Sweetly, Susan!
Hi Susan,
Most mixed spices are made up of:
Cinnamon
Coriander Seed
Caraway
Nutmeg
Ginger
Cloves
Recipes may vary according to manufacturer.
It is a wonderful mix and smells delicious.
Marina
Made them yesterday and they are lovely, you need to really like ginger as they are quite powerful but I love it and so do my children so almost all gone already!!
Tracey
I made the ginger buns, today they tasted lovely bet were a bit dry. Can you tell me where I went wrong please because I would like to have another successful attempt at making them.
Hi Heidi,
Great to hear the buns tasted good. If they were a little dry, they may have been slightly overcooked or the ingredient amounts may have been different to the recipe.
Baking is a science, we would suggest having another go, and follow the recipe to the letter.
Have fun baking!
Marina
Just made these this morning, absolutely amazing! Thanks very much, everyone adores them. Will no doubt be having to make many more batches in the coming weeks!
Hi, What topping would you recommend to go with the ginger cupcakes please?
Hi Lindy are these cupcakes suitable for freezing ?
Hilary
Hi Hilary,
We have not tried freezing these ourselves as they get eaten too quickly!
However most undecorated cupcakes can be frozen for up to a month.
Kind regards,
Marina
Hello. Is this batter for 12 or 24. Thanks team. Lisa. xxx
Hi Lisa
If you are making standard UK muffin cakes it will make 12, if you are making standard UK cupcakes it will make 20.
Hope you enjoy the cakes!
Fiona
hi there
i was just wondering if this recipe could be used for a normal cake tin? if so what size tin would it be ok for? i am looking for a recipe to fit an 8 inch round cake tin and know that the recipes i have used from here are fab so was wondering if you could help me on this please?!
thanks lisa
Hello Lisa,
Yes you can use this for a single cake – it’s a 5″ round recipe, so if you want bigger just scale it up. The majority of Lindy’s cupcake recipes can be used for larger cakes too (thank heavens!!).
Jane